Riesling Yeast

I picked up a 10-l Johannisberg Riesling kit for my first attempt at a grape wine. I prefer my Rieslings with a little residual sugar, along the lines of a late harvest selection. The kit came with Champagne yeast, but I think I'd prefer going with something a little less aggressive. I am thinking of using WLP 720 or 727, the first being the sweet mead/wine yeast, and the other a German white wine yeast. Any feedback or experiences with these strains would be appreciated!